Baked Summer Vegetables

Name: Baked Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 1 medium zucchini; 1 green pepper; 1 tomato; 2 ears cooked corn or 1/2 pkg. frozen; black pepper to taste; 1/2 c. grated Cheddar or Jack cheese; 3 Tbsp. olive oil; 1 clove garlic; 2 Tbsp. flour; 2 Tbsp. chili powder; 1/2 tsp. salt

Eats Now Editorial Team · 311 kcal · Soups & Stews

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Baked Summer Vegetables – a delicious recipe with onion, zucchini, green pepper, tomato, corn, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 medium onion
1 medium zucchini
1 green pepper
1 tomato
2 ears cooked corn or 1/2 pkg. frozen
black pepper to taste
1/2 c. grated Cheddar or Jack cheese
3 Tbsp. olive oil
1 clove garlic
2 Tbsp. flour
2 Tbsp. chili powder
1/2 tsp. salt

1
Cut all vegetables into large dice. Cut corn from cobs.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, 1 medium zucchini, 1 green pepper, 1 tomato, and more.

Yes, Baked Summer Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
311 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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